Almond Panko Crusted Baked Cod with Greek Yogurt Dill Tartar Sauce (Crispy, Light & Flavor-Packed)

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Introduction

Welcome, seafood lovers! 🐟✨ If you’re anything like me, you crave that perfect balance between crispy comfort food and fresh, feel-good cooking. That’s exactly why this Almond Panko Crusted Baked Cod with Greek Yogurt Dill Tartar Sauce has earned a permanent spot in my weeknight rotation.

This recipe was born on one of those evenings when I wanted “fish and chips vibes” without the fryer, the mess, or the heavy feeling afterward. I had a few cod fillets in the fridge, a half-bag of panko, and some almonds begging to be used. One crunchy experiment later—and a tangy, herby yogurt sauce on the side—I knew this was a keeper.

What makes this dish so popular is how it checks all the boxes:

  • Crispy without deep-frying
  • Light and protein-packed
  • Simple enough for a busy night, but impressive enough for guests
  • And that Greek yogurt dill tartar sauce? Honestly spoon-worthy.

Whether you’re easing into cooking fish at home or you’re already a seafood pro, this Almond Panko Crusted Baked Cod with Greek Yogurt Dill Tartar Sauce is approachable, reliable, and incredibly satisfying. Let’s get cooking!

Ingredients

One of the best things about this recipe is that it uses straightforward, wholesome ingredients. No fancy techniques—just smart combinations.

For the Almond Panko Crusted Cod

  • Cod fillets (about 1–1½ lbs total) – fresh or frozen (thawed)
  • Panko breadcrumbs – for extra crunch
  • Finely chopped almonds – add nutty flavor and texture
  • Olive oil – helps the crust crisp up beautifully
  • Garlic powder – savory depth
  • Paprika – mild warmth and color
  • Salt & black pepper – essential seasoning
  • Eggs – help the crust stick

For the Greek Yogurt Dill Tartar Sauce

  • Plain Greek yogurt – thick, creamy, protein-rich base
  • Fresh dill, finely chopped – bright and herby
  • Pickles or relish, finely chopped – classic tartar tang
  • Lemon juice – fresh acidity
  • Dijon mustard – subtle sharpness
  • Salt & pepper, to taste

Ingredient Substitutions & Dietary Options

This recipe is naturally flexible, which makes it great for different lifestyles.

  • Gluten-Free: Use gluten-free panko or crushed gluten-free crackers
  • Dairy-Free Sauce: Swap Greek yogurt for dairy-free yogurt or vegan mayo
  • Nut-Free: Replace almonds with extra panko or crushed seeds
  • Fish Swap: Haddock, halibut, or pollock work beautifully
  • Egg-Free: Brush fish with olive oil or Dijon mustard instead of egg

You can truly make this Almond Panko Crusted Baked Cod with Greek Yogurt Dill Tartar Sauce work for your kitchen.

Step-by-Step Instructions

This recipe is beginner-friendly and comes together quickly. Here’s exactly how to make it stress-free.

Step 1: Preheat & Prep

Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it.

Tip: A hot oven is key to getting that golden, crunchy crust.

Step 2: Make the Almond Panko Crust

In a shallow bowl, mix together:

  • Panko breadcrumbs
  • Finely chopped almonds
  • Garlic powder
  • Paprika
  • Salt and pepper

Drizzle in olive oil and stir until the mixture resembles coarse crumbs.

Helpful Tip: The oil helps everything brown evenly—don’t skip it.

Step 3: Prepare the Cod

Pat the cod fillets dry with paper towels. This step is crucial for crispiness.

Season lightly with salt and pepper on both sides.

Step 4: Coat the Fish

In another bowl, whisk the eggs.

Dip each cod fillet into the egg, letting excess drip off, then press firmly into the almond panko mixture until fully coated.

Place the coated fillets onto the prepared baking sheet.

Step 5: Bake Until Crispy

Bake for 12–15 minutes, depending on thickness, until:

  • The crust is golden brown
  • The fish flakes easily with a fork

Optional: Broil for the last 1–2 minutes for extra crispiness (watch closely!).

Step 6: Make the Greek Yogurt Dill Tartar Sauce

While the fish bakes, stir together in a small bowl:

  • Greek yogurt
  • Chopped dill
  • Pickles or relish
  • Lemon juice
  • Dijon mustard
  • Salt and pepper

Taste and adjust—add more lemon or dill if you like it brighter.

This sauce is what takes the Almond Panko Crusted Baked Cod with Greek Yogurt Dill Tartar Sauce from good to unforgettable

Extra Tips

Serving Suggestions

This dish pairs beautifully with:

  • Roasted potatoes or sweet potato fries
  • Steamed green beans or asparagus
  • A crisp cucumber tomato salad
  • Lemon rice or quinoa

For a lighter option, serve over mixed greens with extra sauce as dressing.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 2 days
  • Reheating:
    • Oven or air fryer at 375°F for 5–7 minutes (best for crispiness)
    • Avoid the microwave if possible—it softens the crust

Sauce Tip: Store the yogurt dill tartar sauce separately.

Ingredient Swaps & Variations

  • Spicy Kick: Add cayenne or chili flakes to the crust
  • Mediterranean Twist: Add lemon zest and oregano to the coating
  • Parmesan Boost: Mix grated Parmesan into the panko
  • Herb Swap: Try parsley or chives instead of dill

Once you master the base, the variations are endless.

Nutritional Information

Based on data from Hungry Happens:
https://hungryhappens.net/almond-panko-crusted-baked-cod-with-greek-yogurt-dill-tartar-sauce/

Approximate per serving:

  • Calories: ~360
  • Protein: ~34g
  • Fat: ~18g
  • Carbohydrates: ~14g
  • Fiber: ~3g
  • Sugar: ~3g
  • Sodium: ~420mg

This meal is high in protein, baked—not fried—and balanced with healthy fats from almonds and olive oil, making it both nourishing and satisfying.

FAQ Section

How long does it take to make Almond Panko Crusted Baked Cod with Greek Yogurt Dill Tartar Sauce?

From start to finish, about 25–30 minutes, including prep and baking.

Can I substitute cod with another fish?

Yes! Haddock, halibut, pollock, or even salmon work well. Adjust cooking time based on thickness.

Can I freeze it?

You can freeze the uncooked, breaded cod for up to 1 month. Bake directly from frozen, adding a few extra minutes. The sauce should be made fresh.

Is this recipe good for meal prep?

Yes, but it’s best eaten fresh. Reheat in the oven or air fryer for best texture.

Conclusion

If you’re looking for a dinner that feels indulgent yet light, crispy yet wholesome, this Almond Panko Crusted Baked Cod with Greek Yogurt Dill Tartar Sauce truly delivers. It’s proof that healthy eating doesn’t have to be boring—and that baked fish can absolutely steal the show.

I hope you give this recipe a try and fall in love with it the way I did. If you make it, don’t forget to share your experience, leave a comment, or pass the recipe along to a fellow seafood fan.

Here’s to easy, delicious dinners and crunchy bites that make you smile 🐟💚